Recipe library
Explore fresh, stretched and aged cheeses, cultured dairy and desserts.
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Adyghe cheese
Fresh acid-coagulated cheese. The method of adding the acid requires verification.
Ayran
A fermented milk drink with water and salt.
Alpine cheese with a clay rind
A washed-curd cheese with a separate clay-coating version.
Appenzeller with lavender and cornflower
A pressed cheese with an herbal wash and a floral rind.
Watermelon sorbet
Watermelon sorbet — ingredients and preparation method.
Brie
A soft white-mould cheese with acidity monitoring.
Brynza
A brined cheese that is pressed and subsequently salted.
Brynza with Green and Black Olives
A detailed version of the method from a hands-on masterclass.
Brynza with Paprika and Parsley
Brynza with paprika and parsley — ingredients and preparation method.
Burrata
A pouch of stretched-curd cheese filled with stracciatella.
Valençay
Goat’s cheese with white mould and a charcoal coating.
Vanilla ice cream
Vanilla ice cream — ingredients and preparation method.
Dried plums in olive oil
Spiced dried plums to serve with cheese; the drying and storage conditions need clarification.
Gouda
A washed-curd cheese made with pressing and ageing.
Gouda with a paprika rind
Gouda with a paprika rind — ingredients and preparation method.
Dutch-style cheese
Pressed cheese with staged ripening and acidity control.
Gorgonzola Piccante
Blue cheese made from two separately prepared batches of curd grains.
Derby with sage and spinach
Pressed cheese with a green layer and dry-salted curd.
Dorblu
Blue cheese made from a mixture of cow's and goat's milk.
Dry Jack with a coffee, cocoa and pepper rind
A hard cheese rubbed with coffee paste and matured for a long period.
Melon ice cream
Melon ice cream — ingredients and preparation method.
Ziegerkäse
Ziegerkäse — ingredients and preparation method.
Imeretian cheese
A self-pressed cheese salted in brine.
Spanish cheese in oil
A soft, dry-salted cheese; the oil marinade has been set aside for review.
Yoghurt
Cultured yoghurt made by maintaining the fermentation temperature and then chilling.
Camembert
A soft white-mould cheese; two versions of the method.
Camemblue
A cheese with white surface mould and blue mould inside.
Canestrato
Canestrato — ingredients and preparation method.
Cantal
Cheese made by milling and salting the curd before prolonged pressing.
Caciocavallo
Pear-shaped stretched-curd cheese matured while hanging.
Caciotta
Cheese held warm after moulding and then ripened.
Caciotta in wine
Caciotta treated in a wine bath, alternating immersion and drying.
Kefir
Kefir made with a starter culture and a separate maturation stage.
Strawberry ice cream
Strawberry ice cream — ingredients and method.
Goat cheese with blueberries and vanilla
White-mould goat cheese with a berry-and-spice coating.
Cofetto
Pressed cultured cheese with cocoa or coffee.
Cream cheese
Soft cultured cream cheese made by draining.
Cremette
Fresh cheese made from milk and cream with prolonged draining.
Cow's milk koumiss
A mixed-fermentation drink made from cow's milk, whey and starter.
Kurt
Cultured milk balls made by draining and drying.
Livarot
A ripened cheese with a coloured washed rind.
Maasdam
Cheese made with propionic bacteria and three maturation stages.
Manchego
Manchego — ingredients and method.
Mascarpone
Acid-coagulated cream cheese made by separating the whey.
English cultured butter
Butter made from cream that has been fermented beforehand.
Lemon butter with rosemary and thyme
Flavoured butter with added ingredients.
Avocado butter
Flavoured butter with added ingredients.
Sun-dried tomato butter
Flavoured butter with added ingredients.
Caper butter
Flavoured butter with added ingredients.
Curry and herb butter
Flavoured butter with added ingredients.
Smoked paprika and rosemary butter
Flavoured butter with added ingredients.
Smoked salmon butter
Flavoured butter with added ingredients.
Honey butter
Flavoured butter with added ingredients.
Matsoni
A fermented dairy product made with a starter culture and cold maturation.
Honey-rubbed Montasio
Montasio with a honey rind; the source also includes leaf-wrapped and paprika versions.
Monterey Jack
Monterey Jack — ingredients and preparation method.
Morbier with an ash layer
Pressed cheese with a central layer and a washed rind.
Mozzarella
Stretched-curd cheese with starter culture and citric acid; called “Buffalo” in one source.
Marbled cheese
Cheese made from two portions of curd grains of different colours, with staged maturation.
Narine and a fruit version
A cultured milk product; the fruit version is made from it.
Pecorino with rosemary
A hard cheese with dry salting and a dried rosemary rind.
Cheese-stuffed peppers
Soft cheese for stuffing peppers; preserving in oil requires a separate process.
Pizzarella
A stretched-curd cheese shaped for later use on pizza.
Processed cheese
Processed cheese — ingredients and method.
Processed cheese with mushrooms
Processed cheese with mushrooms — ingredients and method.
Provolone with mushrooms
Provolone with mushrooms — ingredients and method.
Provolone with pink peppercorns
A matured stretched-curd cheese with pink peppercorns.
Provolone Piccante with additions
Stretched-curd Provolone with smoked meats, oregano, pepper or sun-dried tomatoes.
Reblochon
A pressed, washed-rind cheese with pH monitoring.
Whey ricotta
Recovery of whey protein by heating; the acidification stage requires review.
Roquefort
A blue cheese with piercing and acidity monitoring.
Romano Vaccino with cocoa and oil
Cow's-milk Romano with a dry cocoa rind.
Scamorza
A stretched-curd cheese made without citric acid and shaped like a pear.
Scamorza with lemon
A pear-shaped stretched-curd cheese; the original specifies a lemon version.
Butter
Churning cream, separating buttermilk, washing and shaping butter.
Sour cream
Cultured cream, with milk added if needed.
Stracciatella
Thin cheese strands in cream, also used as burrata filling.
Smoked Suluguni
Stretched-curd cheese with brine salting and a separate smoking stage.
Taleggio
A matured washed-rind cheese with pH monitoring.
Cottage cheese
Cultured curd with whey separation and cold draining.
Soft quark
Quark made by prolonged fermentation followed by heating.
Tête de Moine
A matured washed-rind cheese for shaving with a girolle.
Tomme in liqueur and grape pomace
Pressed Tomme with a separate flavouring version using a wine mixture.
Truffle cheese
Truffle cheese — ingredients and method.
Ubriaco with spruce bark
Cheese bound in spruce bark with a beer-washed rind.
Feta in oil with herbes de Provence
Brine-salted Feta with herbs.
Fetaxa
A brined cheese with a long curd-forming period.
Philadelphia
A fresh cream cheese made by draining and pressing.
Pistachio ice cream
Pistachio ice cream — ingredients and preparation method.
Halloumi
A mint-flavoured cheese heated in whey; suitable for frying.
Irish Cheddar
Cheddaring the curd and steeping the grains in dark beer.
Chechil
Stretched cheese strands braided together.
Chabichou du Poitou with pepper
A goat's-milk cheese with white mould and a pepper rind.
Chocolate ice cream
Chocolate ice cream — ingredients and preparation method.
Chocolate processed cheese
Chocolate processed cheese — ingredients and preparation method.
Chocolate cheese with a cocoa layer and rind
Cheese with a thin cocoa layer and a honey-and-chocolate rind treatment.
Affinage
Cheese care during ripening: humidity, turning and rind maintenance.
Affinage: ripening, rinds and coatings
Reference chapters on ripening, humidity, rind care, spices, coatings and defects.
Types and composition of starter cultures
An overview of cultures and a table of their use in different cheeses.
Milk and the stages of cheesemaking
Milk composition, coagulation, curd handling, salting and maturation.
Milk proteins
Casein, whey proteins and their role in curd formation.
Standardising cream for Burrata
Standardising cream for Burrata — reference guide.
Cheesemaking essentials: milk, starters and technique
A reference guide to milk composition, acidity, rennet, curd grains, salting and maturation.
Milk preparation and general techniques
Pasteurisation, preparation of solutions and notes on working with cheese curd.
Cheesemaking instruments
A brief list of instruments for measuring milk composition and acidity.
Ripening cream for churning
Ripening cream for churning — reference material.
pH and cheese flavor
How acidity, curd size, drainage and texture are related.
Calcium chloride
Forms of calcium chloride and adding its solution to milk and brine.
Cheesemaking checklist
Cheesemaking checklist — reference material.
Cheese label
Ideas for designing labels with graphics applications.